Ingredients

Preparation

Take out the stalk from the kalakkais, wash well and dry it with a clean towel. In a heavy bottomed pan, heat half of the oil, add mustard seeds, hing & turmeric powder. When mustard seeds splutter, add the kalakkais. When it shrinks without any water, add in methi seeds, salt and chilli powder. Mix well. Add in the remaining oil, saute for 2 minutes and take it off the stove. When cool`transfer to a sterile bottle. This can be used for a month or two when refrigerated. If the kalakkais are not sour enough, you can squeeze in the juice of two lemons.